Mexican Shrimp Mini Wedge Salad is perfect for sharing layered with spicy shrimp and drizzled in agave lime vinaigrette. This is a salad to be shared. Layered on a big serving platter and set out to eat amongst friends. Wedge salads are a fabulous way to showcase your favorite toppings. Mini wedge salads are a little easier to eat because they are cut into smaller wedges. This means more toppings per bite ratio. Crisp iceberg lettuce is cut into small wedges and layered with thinly sliced radish, red onion and cilantro. Next add slices of creamy avocado and crumbled queso fresco cheese. This all gets topped with large shrimp that…
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Roasted Salsa Verde takes charred tomatillos to create a smoky green sauce that’s the base to many Mexican dishes. This versatile salsa can be eaten as is with your favorite tortilla chips or transformed into many other dishes. It’s the base for my favorite type of enchiladas, Enchiladas Suizas. Where it’s combined with cream to make a creamy delicious sauce perfect for coating stuffed corn tortillas. Adding chicken broth and a splash of cream, makes the base for my Pan Seared Cod in Tomatillo Broth. The possibilities are endless. All you need is a sheet pan, a few tomatillos, jalapenos, serranos, onion, cilantro and lime, all roasted, blended up and…
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Nearly guilt free, these Grilled Pacific Rock Fish Tacos skip the typical dredging and go straight for the grill. Topped with fresh mango salsa and served in a warm flour tortilla with chipotle slaw. Grilled, not fried I love a good fish taco, but normally they are fried and that’s not so good on the waistline. These Grilled Pacific Rock Fish tacos will have you feeling a step ahead of the calorie count AND they are packed with flavor and freshness from the mango salsa. You’ll feel like you’re sitting on the beach somewhere near Baja, just sipping a margarita with taco in hand. Rock Fish, Snapper, Red Perch I…
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Carne en su Jugo is a flavorful broth of tomatillos and spices with bits of steak, pinto beans and smoky bacon served with a variety of toppings such as radish and cilantro. I’m re-naming this soup the ‘feel good’ soup because after just one slurp, you can’t help but feel good. There’s something about the concentration of flavors in the broth that soothe your soul. I came across this soup from my good friend Dani who had been talking it up about this steak soup that was just amazing. She finally made it for our Easter dinner and man, I could have eaten the entire pot. No joke. It’s really…
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Grilled shrimp and scallops get piled high on a crunchy tostada with fresh corn and tomato salad drizzled with a refreshing cilantro lime vinaigrette. We’re one week away from Cinco de Mayo and I’d say that’s a reason to celebrate Mexican food! I mean, do we really need a reason? I could eat Mexican food everyday especially if it’s paired with succulent seafood. All those bright, fresh colors and textures layered with a depth of spices and the crunch….Yep, Mexican food has it all. When you fuse it with Pacific Northwest flavors it just gets better. Elegance. Shrimp and scallops get gently grilled adding a hint of smokiness as they…
